Chinese Pickled Cabbage Szechuan Style Recipes

CHINESE PICKLED CABBAGE (SZECHUAN STYLE)

Steps:

• Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
• (There should be about 8 C).
• Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
• When cool, add the gin and cabbage.
• Cover and refrigerate 4- 5 days.
• Remove the cabbage from the liquid and serve cold.
• The brine can be used over and over again (keep it refrigerated, of course).
• Add 2 t more salt every time you use it.
• After the first use it only takes about 2- 3 days for the cabbage to pickle.
• You'll need to add more chilies and another tablespoon gin after using the brine twice.
• Other vegetables can be used as well as cabbage.
• Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
• The vegetables can be combined.

ORIENTAL PICKLED CABBAGE

Steps:

• Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
• Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
• Pour over cabbage in a bowl with a fitted lid.
• Remove peppers unless you want the cabbage to be really hot.
• Refrigerate overnight, at least, until ready to use.
• Serve with any oriental meal, or eat as a snack anytime.
• Keeps in the fridge for a couple weeks or longer.